How to Make Sushi Rolls for a Charleston SC, Catering Event

Posted on May 28, 2012

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Do you want to make the perfect sushi roll?

Here are some classic recipes that would guarantee any event to be a success.

CLASSIC SUSHI

Kappa Maki Sushi Rolling

– Kappa Maki also known as cucumber rolls is easy to make. That is why it’s one of the  most popular sushi rolls.

Ingredients

  • Seaweed sheets (Nori)
  • 1 portion Sushi rice (Sumeshi)
  • ½ cucumber
  • wasabi
  • salt

 Preparation

First off prepare your ingredients. Cook your sumeshi, (sushi rice) and cut your cucumber into long sticks. Cut the nori in half, and then place it on top of the makisu (bamboo mat). Spread the sumeshi enough to cover the nori (Seaweed sheets), except for about 2 cm at bottom of the nori, this is so you can roll the sushi neatly. Put the cucumber sticks on top of the rice horizontally. Then you can start rolling your sushi. Make sure to apply pressure while rolling the mat so that your sushi won’t fall apart. Now you can unwrap the mat, cut the sushi up and enjoy them with your friends.

Shinko-Maki sushi rolling

– Shinko Maki is almost the same as kappa maki, but instead of cucumber, pickled radish is used or just any pickled vegetables.

Ingredients

  • 4 half-sized seaweed sheets (Nori)
  • 1 portion Sushi rice
  • 10 cm radish (Takuan)
  • wasabi
  • salt

Preparation

The steps in making a shinko maki are just the same as Kappa Maki, but instead of cucumber you use pickled vegetables.

Inarizushi Sushi Rolling

Inarizushi is named after the Japanese god Inari. It is said that she had a liking for fried tofu. Inarizushi is basically fried tofu filled with sushi rice, but these days there are different variations. Some are filled with carrots and mushrooms, depending on the persons liking.

 Ingredients

  • 6 flat cakes of tofu (Abura-age)
  • 2 portions Sushi rice
  • 2/3 cup Dashi-stock
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 10 cm of carrot
  • 2 Shiitake mushrooms

Preparation

Prepare tofu cakes, put them in a bowl with boiling water and let them soak for a while. Let them drip off after a couple of minutes. Put sugar, soy sauce and Dashi stock (Japanese stock) in a pan to boil then add tofu. When the stock has evaporated take out the tofu cakes and drain them (you can buy ready-made Abura-age in any Japanese or Korean stores). Slice your mushrooms and carrots into strips. Salt your carrots and mix them until it has a slight change in color. Then wash and drain them. Mix your carrots and mushrooms together with your rice and fill your Abura-age and plate. (Frying them is optional).

MODERN SUSHI

 California Roll sushi rolling

– California-Maki or California Roll usually consists of cucumber, crab meat or imitation crab meat and avocado. It is made inside-out; the rice being outside is sprinkled with sesame seeds or fish roe. There are different variations of California Roll that the ingredients changes depending on the persons liking.

Ingredients

  • 3 half-sized seaweed sheets (Nori)
  • 1 portion Sushi rice
  • ½ cucumber
  • 1 avocado
  • 150 g crab meat (or Surimi)
  • Wasabi
  • sesame seeds(or fish roe)
  • possibly mayonnaise (or crème fraîche)
  • salt

Preparation

Prepare your ingredients. Cook you sumeshi(sushi rice) and set aside. Slice your cucumber, avocado and crab meat into strips. (You can also just mix the crab meat with mayonnaise, if you can’t find crab with thick portions of meat). Then cover the makisu (bamboo mat) with plastic or cling wrap (this is so the rice won’t stick since we are doing an inside-out sushi.) Put your nori on top of the makisu, with the shiny side facing down. Spread sufficient amount of sumeshi on your nori, then sprinkle sesame seeds (or fish roe) on top of your rice. Then gently lift and turn over your nori, Put your cucumber, avocado and crab meat in the middle, then proceed to rolling the mat. Remove the plastic and proceed to cutting your sushi. You can serve this with wasabi or pickled ginger with some sou sauce.

Spicy Tuna sushi rolling

– Spicy Tuna  is not a classic Japanese maki. Although from the word tuna we immediately conceptualize that this dish originated from Japan since Tuna is one of the most common fish used in sushi. This particular sushi originated in California in the 7o’s and now has many different variations.

Ingredients

  •  2 seaweed sheets (Nori)
  • 1 portion Sushi rice
  • 180 g tuna
  • 1 tablespoon fish roe
  • 1 tablespoon Japanese mayonnaise (Kewpie)
  • ¼ tablespoon Japanese chili pepper (Togarashi)
  • ½ tablespoon Vietnamese chili sauce (Sriracha)
  • ½ cucumber

 Preparation

Cut the Tuna into bite size pieces. Then make your sauce, in a small bowl mix your tuna with mayonnaise, fish roe, chili pepper and chili sauce (the amount of chili sauce you put depends on your taste). Cut your cucumber into strips. Put your nori (seaweed sheet)  in the makisu (bamboo mat), then spread your rice. Put your tuna at the center of the nori, and your cucumber on top of the tuna. Now you can roll you sushi. Then cut and serve.

“You should try the Fire-breather sushi roll, enrolling for a sushi rolling class of Holy City Catering with their wonderful Charleston, SC Venues and known to be one of the best sushi Charleston SC specialty of the Charleston, SC Catering Companies.

Don’t forget to like this article if you find this article helpful. Also, follow us in our Sushi Rolling articles to the latest sushi catering trends. Get in touch with us by telephone no. +1-843-762-3338, fax no. +1-843-793-4228, or you may also e-mail us at info@holycitycatering.com. We are located in 1033-B Wappoo Rd., Charleston, SC 29407.”

 

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